The above photo of my slightly botched attempt to cut a clean slice of this pie does not do justice to the incredible yumminess of it. This was a real treat for Jay and I because I never, and I mean NEVER, buy cream cheese. I know those of you down in the US can easily buy blocks of cream cheese for $1, but here where I live they usually cost at least 3 times that much. And I just can’t justify spending that much on a little block of cream cheese. Not that I wouldn’t slather it on everything every day of my life if I could.
But this time at the store I splurged on some cream cheese so I could make this super yummy pie. Jay commented that it was like a black forest cake in cheesecake form. And he’s right. What a smart guy he is. Hehe. Strawberries would also be good, though, if you don’t happen to have a huge stash of cherries in your deep freeze like I do.
I’m bringing this recipe to the potluck at Mommy’s Kitchen.
Cherry Cheesecake Pie
- 1 1/2 cups chocolate cookie crumbs
- 2 Tb sugar
- 6 Tb melted butter
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups pitted sweet cherries
- 1/2 cup water
- 1/4 cup sugar
- 1 1/2 Tb cornstarch, mixed with 2 Tb of water
Combine the crust ingredients, then pat evenly into a pie plate. Bake at 325 for 8 minutes. Remove and set aside to cool completely.
While crust is cooling, combine the cream cheese, sugar, & vanilla in a mixing bowl. Beat until well combined. Add the eggs, and beat again until mixture is well combined and smooth. Pour into the cooled pie crust. Bake at 325 for 25-30 minutes or until just set. Remove and let cool completely again.
For the glaze, combine the cherries, water, and sugar in a small saucepan. Heat to boiling, then cover, and simmer for 5 minutes. Add the cornstarch mixture, and cook another minute or so until the mixture thickens. Remove from heat, and let it cool for a few minutes. Spoon glaze over the pie. Refrigerate for at least 1 hour before serving.